Mushroom Bruschetta

Isn’t this mushroom beautiful? Its name is cloud funnel, a type of wild mushroom. It appears both in conifer-dominated forests and broad-leaved woodland in Europe and North America. When it’s cooked it has a strong, spicy aroma. Mixing with button mushrooms, fresh herbs and lemon juice it gives a tartish ragout. You can use any kind of wild or farmed mushrooms or a combination of both.

This bruschetta is a quick weekday dinner. Use good quality of sourdough bread and it’ll be perfect!

Mushroom Bruschetta
(Recipe: Jamie Oliver – Jamie At Home)

Ingredients (serves 2)

– 300 g mixed mushrooms (I used cloud funnel and button mushroom), wiped clean, sliced
– 2 cloves garlic, chopped
– 2 sprigs of fresh thyme, leaves picked
– 6 sprigs of fresh parsley, chopped
– 20 g butter
– 1 teaspoon chilli flakes
– juice of 1 medium lemon
– salt, pepper
– olive oil
– 4 slices of sourdough bread + 1 clove garlic

Method

In a large pan heat 2-3 tablespoons olive oil. Add mushrooms to the pan, give it a shake. Add the chopped garlic, thyme and parsley. Season with salt, pepper, chilli and leave to fry for 5-6 minutes.

Once the mushrooms have got some colour going on, add butter and lemon juice. Toss again and add 2-3 tablespoons of water into the pan to make a creamy sauce. Simmer for 1-2 minutes more until you have a simple sauce.

Toast the bread slices, rub them with garlic. Pile the mushrooms with the sauce on top of the bread.

Serve immediately!